Herbert Adams
Slow-Cooked Beef & Pepper Pie with

Rustic Rosemary and Blue Cheese Wedges



Prep Time

30 min

Cook Time

60 min

1 or 2 of your favourite Herbert Adams Slow-Cooked Chunky Beef  Pie Varieties

2 large Royal Blue or Desiree potatoes, unpleeled, cut into thick wedges 
Olive oil spray
2 sprigs of rosemary
Salt flakes
30 g wild baby rocket 
30-50g blue cheese, crumbled 

1. Preheat oven to 170°C. Remove the pies from pack and place on an oven tray. If frozen, heat for approximately 50-60 minutes. If thawed, heat for approximately 30-35 minutes.
2. Place the wedges onto a lined tray; spray well with oil the sprinkle rosemary leaves and a little salt. Bake at 180° for 30-35 minutes until the wedges are tender and golden.
3. Place the wedges onto dinner plates then top with a little rocket and blue cheese. Serve immediately with Slow-Cooked Chunky Beef and Pepper Pies.



If using the fan force option on your oven, remember to reduce the temperature of the oven by 20°C.

If you prefer, replace Blue Cheese with Goats Cheese


individual product

Slow-Cooked Chunky Beef Pie with Roasted Apple Salad & Maple Walnuts

View Recipe
individual product

Slow-Cooked Chunky Beef & Pepper Pie with Rustic Rosemary & Blue Cheese Wedges

View Recipe
individual product

Chunky Beef and Mushroom Pies with Tomato Couscous with Beans and Olives

View Recipe

Discover Our

NEW range available in Woolworths Bakery!

Five magnificent gourmet pies made with quality ingredients


Find out more